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Risotto with asparagus and mushrooms

ingredients

servings

5

Rice

350 oz

Field asparagus

200 oz

Cultivated mushrooms

100 oz

Extra virgin olive oil

3 spoons

Curry powder

1 teaspoon

Butter

50 oz

Grated Parmesan cheese

3 spoons

Garlic

1 wedge

Parsley

1 spoon

Iodized salt

1 pinch

Onions

1 unit

first courses from Italy - Puglia

Risotto with asparagus and mushrooms

Risotto with asparagus and mushrooms

vegetarian with lactose

ready in

30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with asparagus and mushrooms

Try it is delicious and light!

Risotto with asparagus and mushrooms step 1

step 1

Put oil in a skillet over low heat, add the grated onion, mix well for a few minutes.

Risotto with asparagus and mushrooms step 2

step 2

Add the rice to the pan and toast it well.

Risotto with asparagus and mushrooms step 3

step 3

Add mushrooms and asparagus, cut into small pieces.

Risotto with asparagus and mushrooms step 4

step 4

Add water to cover all the rice, bring to boil over low heat. Alternatively, you can prepare a vegetable broth to replace the water, the final result will be more tasty

Risotto with asparagus and mushrooms step 5

step 5

Halfway through cooking, add the curry powder and add salt.

Risotto with asparagus and mushrooms step 6

step 6

When the water has evaporated, turn off the gas and add the butter and Parmesan.

Risotto with asparagus and mushrooms step 7

step 7

After all amalgamated add the parsley and garlic very finely chopped

Risotto with asparagus and mushrooms step 8

step 8

Serve hot!

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